Agedashi tofu (deep-fried tofu in tsuyu broth)
Ingredients
- Two 12-ounce box silken tofu (drained)
- potato starch or cornstarch (for dusting)
- oil (for frying)
- 1 cup dashi stock
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
Toppings:
- ginger (peeled and grated)
- green onion or chives (finely chopped)
- shiso leaves (chopped) optional
- myoga (chopped) optional
Instructions
- Drain the curd then wrap it in paper towels and place during a filter for half-hour to get rid of excess wet. Cut the curd into four items, dry once more with paper towels, then coat with the potato starch.
- Heat the oil to an appropriate temperature for deep-frying (around 340 degrees). fastidiously place the curd items in to fry and once they flip golden, take away and drain on paper towels to get rid of excess oil.
- during a tiny pan heat up the dashi stock, mirin, soy sauce, sugar and salt. wake the boil, making certain that the sugar has dissolved.
- Divide the curd among four bowls. Pour a bit of the new broth into every bowl and garnish with the grated Raphanus sativus longipinnatus, a dab of grated ginger, shiso, myoga, and scallion to style.
source http://recipetocooking.blogspot.com/2019/03/agedashi-tofu-deep-fried-tofu-in-tsuyu.html
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